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Picnic Rice Salad

picnic rice salad

Pack this rice salad up for any picnic or any time you are on the go.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings



  • 1/4 c. fresh lemon juice
  • 1 c. extra virgin olive oil
  • 2 tsp. lemon zest
  • Kosher or sea salt and freshly ground black pepper
  • 2 c. long grain white rice
  • 3 c. chicken or vegetable stock
  • 2 c. chopped walnuts
  • 1/2 c. California raisins
  • 2 tbsp. chopped fresh Italian parsley
  • 1/2 c. chopped scallions
  • 1/2 c. chopped celery
  • 1/2 c. chopped carrots
  • 1/2 c. chopped green or red bell pepper
  • Lettuce leaves to line plates (optional)
  • 1 brunch watercress (optional)


Place the lemon juice in a bowl. Whisk in the oil and lemon zest. Season to taste with salt and pepper. Set aside

In a fine mesh strainer, rinse the rice under cold running water until the water runs clear. Place the rice and chicken stock in a heavy saucepan and bring to a boil.
Let the water boil for 2 to 3 minutes; then reduce the heat to low.
Cover the pan and cook for about 15 minutes or until all the stock is absorbed and rice is tender. Fluff with a fork and let cool.
In a large bowl, combine the cooled rice with remaining salad ingredients.
Add the lemon dressing and mix well. Check and adjust the seasonings. Line a bowl or platter with lettuce leaves. Mound the rice salad on the lettuce and garnish with watercress sprigs.

Source: Chef Roy Harland and California Raisin Marketing Board

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